Brisket (this had better work)

[Workingman]

'Pulled', it's called

Ah!
"What did you do last night?"
"I pulled some brisket"
Hmmm.
Now you mention it, though, the HBs "pulled" some pork.
That sounds even worse.

[Kaz]

I haven't done brisket in the slow cooker for ages - I think I must do so soon

I cook mine with quartered onions, potatoes, pasrnips, carrots, stock, some herbs, and then when it is about an hour from ready I pour off almost all of the gravy and out it aside. Then I turn the cooker up to the high setting and it caramelises the veg

[saundra]

sounds lovely hope you enjoyed it WM

[Workingman]

It was Saundra. I had some for tea with the gravy, mash and peas.

I have five portions in the freezer: three with gravy and two with my BBQ sauce, so, six biggish portions, plus the grazing today. Not bad for under a fiver.

[Diflower]

Jamie used it to make bolognese sauce too
I know you don't like Jamie but it works well

[Workingman]

He's OK. it was his 30 minute cheats that did my head in.

I got a bit of a shock tonight. I was watching some random programme on the Food Network when this bloke made an almost copy of MY (stolen from a local eatery) BBQ sauce. It is dead easy.

In proportion:
1 of Worcestershire sauce
1 of Soy sauce
2 of tomato purée
2 (or more) of golden syrup or honey
Hot chilli powder to taste
Chinese five spice (or star anise) to taste.
Splash of oil, to cook the chilli and five spice for 30 seconds, then add everything else and bring to a bubble.